Wednesday, October 24, 2007

Shrimp a la Diabla


Roughly, "Shrimp of the Devil" or very spicy shrimp, this is my passion at any Mexican seafood restaurant, and some (like Mariscos Playa Hermosa and El Galeon in Phx and Mesa, respectively, get it just right).

So, here I am with plenty of free time, lots of fresh shrimp and a beautiful kitchen and I was thus compelled to give it a try.

Easy...and devilishly delicious.

Shrimp a la Diabla:
(serves about 2, can easily be adjusted for more)

1 lb jumbo shrimp, deveined and peeled except for tails
3-4 dried guajillo chilis
2-3 dried chilis japones (or thai chilis or similar)
2 cloves garlic
1 large shallot
1/4 c apple cider vinegar
1/2 c or as needed hot water
Salt and pepper
Cream (or lt sour cream if trying to be healthy)
Olive oil as needed

Directions:
Blend (in a blender or food processor) all ingredients except shrimp, cream (s. cream) and oil. Next, saute shrimp in oil over medium heat, salting and peppering to taste. Add pepper mixture, simmer and then once shrimp have cooked, remove from heat, add cream toss to incorporate and serve. This is VERY hot, so beans, salad, torillas or all of the above are a good side dish.

10 comments:

Brilynn said...

Sign me up for some of that! I love spicy shrimp!

Patricia Scarpin said...

Well, Joao would kill for a plate of this. :)

Mo said...

This looks better than any I've had at a restaurant. I bet an icy margarita tames the heat quite well. :)

Thanks for the post!

Kevin said...

Mexican spiced shrimp sound really good!

Teresa said...

I was just telling dh that we had to go out to dinner to our favorite Mexican restaurant so I could order this dish! Now I don't have to wait. I can make it tonight! :-)

Anonymous said...

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buy viagra said...

Excellent, I've been looking for something related, but they are not kosher and thus are forbidden in Jewish cuisine. Shrimp, on the other hand are halal according to some Madh'hab, and therefore are permissible in Islamic cuisine. 23jj

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